My favourite is Chelsea Winter's Utterly Glorious Lamb Shanks (easy to find by Googling) - simple but always good. They can be cooked either in a slow cooker or the oven - I think that lamb shanks are one thing that a slow cooker does well, although I appreciate that some people don't like the texture of meat cooked that way.

I serve with potato or kumara mash (or sometimes a mix of both), and a green veg, usually peas, beans or broccoli.

I either make them in the usual kind of casserole way - gently cook onion, garlic, carrot, celery in a casserole. Brown lamb shanks and add to this along with stock, oregano and a can of tomatoes. Cover and simmer for 2 1/2 hours.

This Massaman Lamb Curry is delicious and the curry paste easily bought at the supermarket.
[www.foodlovers.co.nz]

If you cook Chelsea Winter's Utterly Glorious Lamb Shanks ( [chelseawinter.co.nz] ) as Barbara Anne suggests above, you get left with about 4 cups of deliciously flavoured vegetables (onions, carrots, celery, garlic, tomatoes, herbs) because the instruction is to strain them from the cooking liquid and discard them ("unless you want to eat them" ). We don't really discard things like that (so wasteful...) so something you can do with them another night is turn them into a pasta sauce by adding 500g beef mince (browned), 4 tbspns tomato paste, 1 cup of water, salt to taste. Tastier than the lamb shanks!